Even fast food chains have bowls these days, so don’t you dare expect another break down on how to bowl it up. I do happen to live in a bowl mecca (toot, toot on Portland’s horn), frequent both Cafe Yumm and The Whole Bowl for lunch – wishing Native Bowl was within reach – and crazily, it’s been two whole weeks since I’ve had bowl construction in my life. Blame fracturing my foot or something, and thank my friends for providing sustenance.

Now, I dig bowl meals because they offer variety, they’re saucy, they become a saucy mess, and as work lunches, can offer this assembly all over again, whether packed with sauce on the side or constructed level by level. The bowl below is my journey back to this land of bowl making, and includes several components – with one very special guest.

I definitely recommend Food for Lovers Vegan Queso and want to see this in more restaurants & stores – it’s so creamy and well-spiced! I’ve made the recipe in the past, and I was pleasantly surprised at how the jarred version was even better! Two words are in my future: Hello, nachos!

hey cammie! not much of a recipe, though I’d recommend picking up one of the PPK cookbooks for recipes – marinade tofu as you like, and the top and bottom in a mixture of cornmeal and spices, and bake for 20 minutes at 400F, flip, and bake another 15.

Yum – I want some of that cornmeal & chili tofu! We are all about bowls right now in my house – ’tis the season when it’s still a bit dreary out, plus it’s something my four-year old can actually put together with minimal help.